Fried Fish

Ingredients

• the fish
• rub with salt
• dredge lightly with flour
• place in hot spider with drippings and butter

Method

1. 1

   Clean the fish, rub with salt, dredge with flour, and fry in hot drippings and butter until brown on both sides.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 31. The excerpt below is the record exactly as published.

Fried Fish. Fish to be fried, after being well cleaned, wipe with a dry cloth, rub with salt, dredge lightly with flour, place in hot spider with drippings and butter. Turn carefully without breaking, when brown. Brown both sides, but do not burn. Cut the pieces three inches wide for frying. All fish should be freshly caught. Creamed Fish. A nice breakfast dish. The day before you wish to use it, prepare a fish the size you need, rub salt on it, wrap in cheese cloth, either steam or boil it slowly for thirty minutes; skin it and take out the bones while hot, and when cool take a silver fork and pick it into flakes. Be careful not to muss it. In the morn- ing put over the fire one pint of milk, braid together two tablespoons of butter and one of flour until smooth; when milk is hot stir in some of it gradually on the paste until it is boiled enough to cook the flour, pour- on the fish

Cook this with the app: pantry check, scaling, and the assistant.